Potato Pancakes with Tomato, Dill, and Mozzarella

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These Potato Pancakes with Tomato, Dill, and Mozzarella offer a delightful combination of crispy potato pancakes topped with fresh, flavorful ingredients like ripe tomatoes, fragrant dill, and melted mozzarella. This dish is perfect for breakfast, lunch, or even dinner and will surely satisfy your taste buds. The soft, cheesy topping complements the crispy, golden pancakes, making each bite a perfect balance of textures. Whether you’re serving it for a family meal or a casual gathering, these pancakes are sure to impress with their vibrant flavors and comforting qualities.

Preparation Time:

  • Prep Time: 20 minutes
  • Cooking Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 4 pancakes

Ingredients:

  • 1 onion
  • 3 eggs
  • 4 medium potatoes
  • Salt (to taste)
  • Pepper (to taste)
  • 4 tbsp flour
  • 6 small ripe tomatoes
  • Dill (to taste)
  • 150g mozzarella
  • Olive oil (for frying)

Peel and grate the onion into a bowl.

Beat the eggs in a separate bowl and then add them to the bowl with the grated onion.

    • Peel and grate the potatoes, then use a kitchen towel or cheesecloth to squeeze out any excess moisture from the grated potatoes. Add the drained potatoes to the bowl.
    • Season the mixture with salt, pepper, and the flour. Mix everything together until the ingredients are well combined.

  2. Prepare the Toppings:

    • Slice the small ripe tomatoes into thin slices and set them aside.
    • Chop the dill finely and set it aside as well.
    • Grate the mozzarella cheese and set it aside for later use.

  3. Cook the Pancakes:

    • Heat olive oil in a skillet over medium heat.
    • Spoon the potato mixture into the skillet, forming small pancakes. Cook each pancake for about 2 minutes on each side, or until golden brown and crispy.
    • Once cooked, transfer the pancakes to a baking dish. Continue cooking the remaining pancakes.

  4. Assemble the Pancakes:

    • Preheat your oven to 200°C (400°F).
    • Divide the sliced tomatoes and chopped dill into 4 equal parts.
    • Place one part of the tomato-dill mixture on top of each pancake, spreading evenly.
    • Top each pancake with a portion of the grated mozzarella cheese.

  5. Bake:

    • Place the baking dish with the topped pancakes in the preheated oven and bake for 15 minutes, or until the mozzarella cheese has melted and is bubbling.

  6. Serve:

    • Once baked, remove from the oven and serve immediately. Garnish with additional fresh dill, if desired, and enjoy the crispy, cheesy goodness!

 

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